| Entrees | |
| Oysters trio: natural, kilpatrick and with wasabi flying fish roe | |
| Kangaroo fillet cooked rare on a roast beetroot, spinach and fetta salad | |
| Moroccan chicken and almond pie with herb cous cous and yoghurt dressing | |
| Tempura prawns with a chilli mango yoghurt | |
| Traditional hearty minestrone with rice | |
Mains | |
| Prosciutto-wrapped chicken breast with semi dried tomato, olive and bocconcini | |
| Char-grilled eye fillet on roasted chat potatoes and pumpkin with sautëed spinach and red wine jus | |
| Herb and mustard crusted veal rack served medium rare on braised cabbage and potato fondant with onion jam | |
| Fillet of barramundi on a bed of lemon pepper mash and asparagus | |
| Linguine with cotechino sausage, seasonal vegetables and spicy napoli sauce | |